In one of our recurrent visits to Cd. Obregon, my husband took us to try another traditional food: Cecina. I had heard it was really good, but I had no idea. We went to Cecina California.

Cecina in Cd. Obregón is crunchy grilled beef, seasond, dried and salted. It is served with fried flour tortillas and a lot of complements: beans, red onions, tortilla chips, onions with chile, salsa with avocado, jalapeños with carrots, red roasted sauce, bandera salsa (chopped fresh tomato, onion and Serrano chile). We also had grilled chesse. With a beer it is quite an experience. This is such fun food that allows you to explores lots of flavor combinations: flour tostada with cecina, salsa and grilled cheese; another one with beans, cecina and the other salsas; tortilla chips with cecina and onion; etc. etc. This is an ideal place to snack and share some beers with friends, or in this case with the family.

A couple of weeks ago, still in Cd. Obregón, we had lunch at Mariscos Los Arbolitos de Cajeme. We had a stuffed fish fillet “filete relleno”. The filling was a combination of crab and shrimp prepared with butter, species, and tomato into a soft croaker fillet covered with a generous layer of cheese. You could taste all the ingredients in every bite in the right proportion. Delicious. The dish came with rice and a small salad with cucumber, lettuce and tomato. We cleaned our plates.

The place has rustic decoration with big chairs and tables. They have a big screen with Mexican music. The service was excellent. Highly recommended.

… And we came back to Obregon, and we came back to La Focaccia, but this time I brought my camera.

This visit, we ordered, ravioles filled with spinach in arrabiata sauce and once again, calzone with black olives, peperoni, mozarella and fresh tomato.

I was so concentrated in my ravioli that this time I didn’t try the calzone. The raviole, just like last time, were delicious: soft, big, and with a lot of filling. The arabiata sauce was very tasty but very hot. It had bold flavors of garlic, dried peppers and tomato.

In my opinion, the ravioli are better with the bandera sauce because it is softer and creamier and accentuates the flavor of the ravioli. However, those of you who know me well, know that I would try to order ravioli with half bandera sauce and half arrabiata sauce.

Next time I visit La Focaccia, I will do my best not to order the delicious ravioli, so I can try another plate.

Last week my husband and I went to Huatulco. Besides its wonderful beaches, Oaxaca has an impressive gastronomy. We had the opportunity to enjoy the delicious Oaxacan food. We asked around and people suggested the restaurant “El Sabor de Oaxaca”. Here you can find the traditional food. Just look at the pictures, it was incredible!

We had the traditional Tlayudas, Oaxacan melted cheese, and of course, the Oaxacan tamales with mole wrapped in banana leaves.

Tlayudas are a kind of large corn tortilla with beans, Oaxaca cheese and a topping, the most common are beef, chicken, pork or chorizo.

Tamales are cooked wrapped in banana leaves which give them a very special flavor. The sweet and savory flavor of the mole and the chicken’s texture creates a perfect blend with the scented dough of the tamal. This year I have to learn how to make them!

One of those days we spent in Obregon, Sonora, we went to dine at Restaurant La Focaccia. I was positively surprised. We had “Raviolli filled with Spinach with Tricolore Sauce”… memorable, the kind of dishes you never forget. We also had Calzonne filled with black olives, peperonni, mozarella, fresh tomato. Very tasty. I recommend it. Prices are also very pleasant.

The Raviolli of La Focaccia are sooo good that every time someone mentions Cd. Obregon, I will feel obligated to recommend them. De-li-cious.

We spent a couple of days in Cd. Obregon, Sonora, México, and we ate at Café Bibi. The ambiance, decoration, and the small wooden chairs are just like the ones in la Costa del Sol, in Spain. While we waited for our food, we enjoyed freshly baked bread. We had a paella with the best quality ingredients, the right level of humidity, excellent Spanish sausage and sea food and the right amount of saffron and red bell peppers. Half an order is enough for one person and for around 6 USD you can have a perfect paella.